Easy Summer Pasta Salad Recipe
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This easy Pasta Salad recipe is a go-to, have-to-have every summer, picnic, and backyard cookout recipe. It’s simple, it’s healthy... and it’s delicious with homemade Italian dressing! Here’s how to make a super simple summer pasta salad with tomatoes, chickpeas, cucumbers, feta, and pepperoncini.
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Can it be summer without at least one pasta salad? Not at my house! And I can guarantee there will be more than 1, 2… or even 3 pasta salads throughout the season.
It’s summer, after all!
When to Serve Pasta Salad:
If you’re asking me, I will always say… anytime! I love pasta salad (can you tell?)! But here are a few more ideas on when you should serve this favorite summer side dish.
- Picnics, potlucks, all summer gatherings (Memorial Day, 4th of July, Labor Day) or family reunions, block parties, or any time you need to bring a side dish!
- Or… when you’re craving a summer-hearty dish filled with easy-to-prepare veggies that need to be used. Or maybe when you’re just craving pasta!
Pasta Salad Ingredients
The exact measurements are in the recipe card at the bottom of this post:
- Pasta in your favorite shape (I’m in love with “Wagon Wheel” (rotelle) pasta or fusilli)
- Cherry tomatoes, halved
- Canned chickpeas
- Spinach (I prefer baby spinach leaves)
- Cucumbers, thinly sliced– look for smaller-size cucumbers, like Persian or English
- Pepperoncini or jarred roasted peppers: completely optional but oh-so-delicious & pretty!
- Crumbled feta cheese (or shredded mozzarella)
- Herbs: fresh parsley, oregano, or mint
Homemade Italian Dressing
Don’t skip this! Here’s what you need:
- Extra virgin olive oil (the good stuff)
- Lemon juice (or white vinegar if you prefer)
- Dijon mustard
- Garlic cloves, minced
- Dried Italian seasoning
- Red pepper flakes & sea salt
Add all the ingredients to a blender and blend until smooth– like one minute or less.
How To Make Pasta Salad in 3 Steps
It’s summer, and time is precious. Not doing long, involved recipes this season– well, let’s just say not frequently… I’m trying to keep kitchen time short so I can spend more time with friends and family.
But, that doesn’t mean we’re not indulging in delicious, healthy, seasonal food– like pasta salad! It’s just literally not summer without at least one (but more like 4 or 5 times at least!).
Here’s how to make easy Pasta Salad in 3 steps:
- Cook your pasta according to package instructions. Drain, rinse, and let cool to room temperature (add a bit of olive oil to keep it from sticking).
- While pasta is cooking make the dressing and chop the veggies (tomatoes & cucumbers).
- Toss pasta and salad ingredients together. Pour dressing over the top and toss to coat. Taste and see how delicious it is!
Pasta Salad Frequently Asked Questions
Absolutely! I love to make pasta salad 12 to 24 hours ahead of time. This gives the salad time to absorb all the beautiful flavors. Just before serving, taste and season as necessary. Drizzle a bit more olive oil and toss if needed.
Whether you’re making pasta salad ahead or storing leftovers, keep it in an airtight container in the refrigerator for 2 to 3 days.
Yes! Be as creative as you want– it’s one of the things I love best about a classic pasta salad. Try adding blanched broccoli or even blanched green beans. Or switch up the feta and add your favorite cheese like parmesan, mozzarella, or even cheddar. And absolutely use your favorite shaped pasta like penne, macaroni, or even tortellini.
More Pasta Salad Recipes You May Also Enjoy
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Easy Pasta Salad Recipe
Ingredients
- 1 pound uncooked pasta like Wagon Wheel or fusilli
- 2 cups cherry tomatoes halved
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups spinach
- 1 cup cucumbers, sliced thinly into half moon shapes
- 3/4 cup pepperoncini (optional)
- 1 cup crumbled feta cheese
- 1/2 cup parsley minced
- 1/4 cup oregano or mint, chopped
Instructions
- Bring a large pot of salted water to boil and cook the pasta according to package instructions.
- Make the dressing: Whisk together the olive oil, lemon juice, water, mustard, garlic, Italian seasoning, red pepper flakes, and salt in a small bowl. Set aside.
- Drain the pasta, toss it with a drizzle of olive oil to keep from sticking together and let cool to room temperature.
- Transfer pasta to a large bowl and add tomatoes, chickpeas, spinach, cucumbers, pepperoncini (optional), feta, parsley, ane oregano or mint. Pour the dressing over the top and toss to coat. Season with salt and pepper to taste and serve!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.